Abstract
Preparation of a thin film of polyvinyl alcohol (PVA)/myrrh natural resin using a low gamma irradiation dose (1 kGy) was investigated towards increasing the post-harvest time of lemon fruit. Different analytical techniques, such as Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), energy-dispersive X-ray (EDX) spectroscopy, and mapping techniques were used to characterize the prepared thin film. This investigation was carried out to evaluate the effect of different concentrations of myrrh as an edible coating in prolonging shelf life and preserving the quality of lemon fruits (Citrus aurantifolia). Lemons were immersed directly in PVA solution containing 1%, 2%, and 3% concentrations of myrrh and then stored at ambient (25 ± 1 °C) and low (4 ± 1 °C) temperatures. The disease severity, acidity, total soluble solids (TSS), and ascorbic acid contents were tested after the coating with the PVA/myrrh thin film at different temperatures (4 °C and 25 °C) for different storage times (7 and 14 days). The application of different concentrations of the synthesized PVA/myrrh thin film (1%, 2%, and 3%) significantly reduced green mold disease symptoms and disease severity in the lemon fruits. The acidity value (pH value) was the lowest for the 2% myrrh treatment after 7 °C days at 25 °C, followed by the 1% myrrh treatment under the same conditions. The highest TSS was observed after the treatment for 7 days at 25 °C, with a value of 8.1 g dL−1. A high ascorbic acid concentration (33.5 mg dL−1) was noted after coating the lemons with the 1% PVA/myrrh thin film for 7 days at 25 °C. The results show that the application of a PVA/myrrh thin film extends the shelf-life and maintains the quality of lemon fruits by decreasing the levels of evaporation from the fruits and loss of weight due to the delay of the complete ripening stage of the lemon fruits.
Highlights
Citrus is a type of subtropical and tropical fruit, which includes oranges, lemons, limes, grapefruit, tangerines, and pomelos.[1]
Myrrh thin lm (1%, 2%, and 3%) signi cantly reduced the green mold disease symptoms and disease severity caused by P. digitatum compared to the untreated control lemon fruits
Paper bright particles distributed on the surface of the polyvinyl alcohol (PVA) thin lm. It is evident from the disease severity tests that the application of all of the concentrations of the synthesized PVA/ myrrh thin lms (1%, 2%, and 3%) signi cantly reduced the green mold disease symptoms and disease severity caused by P. digitatum compared to the untreated control lemon fruits
Summary
Citrus is a type of subtropical and tropical fruit, which includes oranges, lemons, limes, grapefruit, tangerines, and pomelos.[1] The origin of the lemon is unknown, though lemons are thought to have rst grown in Asia, in Assam (a region in northeast India), northern Burma or China.[2] A study of the genetic origin of the lemon reported it to be a hybrid between a bitter orange (sour orange) and citron.[3] Lemons belong to the family Rutaceae,[4] and are widely cultivated in tropical and subtropical regions.[5] Lemons are known for their beautiful. Signi cant causes of postharvest losses of citrus fruits are lack of maintenance of orchards, faulty harvesting methods, mishandling of produce, mold growth and rotting, fading and weight loss, loss of rmness, improper means of distribution, and improper storage facilities.[6,7]. Damage to the fruit mainly occurs because they are biologically active and carry out transpiration, respiration, ripening and other biochemical activities.[8,9,10] According to some reports, 25% to 80% of harvested fresh fruits and vegetables may be lost due to spoilage worldwide.[11,12] research is being carried out to increase the shelf-life of fruits and vegetables without loss in their nutritional content by identifying and studying the reason for the quality deterioration of these commodities and providing a feasible solution to this ubiquitous problem.[8,13,14]
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